Description
Moist and warmly spiced muffins made with real pumpkin and classic autumn spices—perfect for breakfast or a cozy snack.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
2 large eggs
¾ cup brown sugar
½ cup neutral oil or coconut oil
1 cup pumpkin puree
¼ cup almond milk
1 tsp vanilla extract (alcohol-free)
½ cup chopped pecans or dark chocolate chips (optional)
Instructions
Preheat oven to 350°F. Line muffin tin with paper liners.
In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk eggs, sugar, oil, pumpkin puree, almond milk, and vanilla extract.
Combine wet and dry ingredients until just mixed. Do not overmix.
Fold in optional mix-ins like pecans or chocolate chips.
Scoop batter into muffin cups, filling about ¾ full.
Bake 18–20 minutes or until a toothpick comes out clean.
Cool in pan 5 minutes, then move to wire rack to cool completely.
Notes
Use a cookie scoop for easy portioning.
Freeze leftovers in silicone storage bags for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin muffins, pumpkin spice recipes, fall baking, healthy muffins